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Tucked into the Ligurian hills of Ne, this family-run trattoria has been feeding the valley on herb ravioli and slow-cooked suckling pig with chestnuts for longer than most regulars can remember. The wine cellar downstairs holds over a thousand labels, which explains why people drive this far from anywhere. The Michelin Guide awards it a Bib Gourmand, and the cooking stays rooted in the kind of local recipes that don't need updating.
The awards strongest first
- 50 Top Italy #6 · The Best Italian Restaurants - Modern Trattorias And Bistros
- Michelin Guide Bib Gourmand
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Fritto misto
“Simone in the kitchen showcases Ligurian tradition with rigor and sensitivity through dishes such as Fritto Misto and Il Magro (pudding with red onion from Zerli and ricotta from Aveto).”
50 Top Italy -
Il magro
“Simone in the kitchen showcases Ligurian tradition with rigor and sensitivity through dishes such as Fritto Misto and Il Magro (pudding with red onion from Zerli and ricotta from Aveto).”
50 Top Italy -
Ravioli with herbs
“Dishes not to be missed include the ravioli with herbs and Sarazzu with aged cow's milk ricotta from Val d'Aveto, enveloped in a sauce made from local hazelnuts, and the slow-cooked suckling pig with bay leaves and chestnuts.”
Michelin Guide -
Slow-cooked suckling pig
“the slow-cooked suckling pig with bay leaves and chestnuts.”
Michelin Guide
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